Vegetarian

Pasta Salad with Courgettes and Broccoli

Vegetarian
Salad
Pasta
Portions2 peopleChangeTiming 25 minsView
Ingredients12 IngredientsViewSwitzerland69 % localView
  • 0.5  broccoli
    Swiss ingredient in season
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    Foodwaste tip

    Broccoli stems and other parts left over after cutting off the florets are ideal for soups. Check out our broccoli soup recipes for ideas.

    Broccoli soup recipes
  • 0.5  courgette
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  • 120  grams farfalle
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  • 2  grams fresh coriander
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  • 0.5  clove fresh garlic
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  • 0.5  fresh onion
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  • 0.25  teaspoon ground nutmeg
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  • 15  grams parmesan
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    Foodsave tip

    Mould on a chese does not always mean that the (whole) cheese needs to be thrown away. The Swiss association foodwaste.ch explains in this helpful video which types of mould there are and in which cases mouldy cheese is edible.

    Watch the cheese video (DE)
  • 0.5  red pepper
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  • 0.75  teaspoon salt
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  • 3  tablespoons sunflower oil
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  • 90  grams yoghurt
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Add water to a medium-sized saucepan and heat it up over high heat until it is boiling
Add 0.5 teaspoon salt and 120 grams farfalle to the boiling water and cook the pasta for about 7 minutes until al dente
Wash 2 grams fresh coriander and chop as finely as possible
Peel 0.5 clove fresh garlic and finely dice it
Add 90 grams yoghurt, 1 tablespoon sunflower oil, 0.25 teaspoon ground nutmeg, the coriander and the garlic into a small bowl
Grate 15 grams parmesan into the small bowl, season with 0.25 teaspoon salt and mix the dressing until it is well combined
Drain the pasta with a colander and return it to the saucepan
Add 1 tablespoon sunflower oil to the pasta, stir gently and let them cool down
Wash 0.5 courgette, half them lengthwise and cut into slices of around 1 cm
Wash 0.5 broccoli, remove the thick leaves and stems and separate into florets
Peel 0.5 fresh onion, half it and cut into slices of 0.5 cm
Wash 0.5 red pepper, remove the stem and seeds and cut it into squares of about 0.5 cm
Add 1 tablespoon sunflower oil to a medium-sized frying pan and heat up over medium heat until the oil is hot
Add the onion and the pepper to the frying pan and fry for about 3 minutes until the onion turns transparent
Add the broccoli to the frying pan and cook for about 3 minutes covered
Stir the courgette into the vegetable mixture and cook for 2 minutes
Pour the vegetable mixture, the pasta and the dressing into a large bowl and toss until the salad is well combined
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Pasta Salad with Courgettes and Broccoli

Broccoli Recipes

A white bowl filled with farfalle, broccoli, peppers and courgettes covered with a salad dressing
Timing 25 mins
Portions2 people
Ingredients12 Ingredients

Ingredients

  • 0.5  broccoli
  • 0.5  courgette
  • 120  grams farfalle
  • 2  grams fresh coriander
  • 0.5  clove fresh garlic
  • 0.5  fresh onion
  • 0.25  teaspoon ground nutmeg
  • 15  grams parmesan
  • 0.5  red pepper
  • 0.75  teaspoon salt
  • 3  tablespoons sunflower oil
  • 90  grams yoghurt

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Tools

  • 1 medium-sized saucepan
  • 1 medium-sized frying pan with lid
  • 1 cutting board
  • 1 knife
  • 1 grater
  • 1 colander
  • 1 large bowl
  • 1 small bowl

Pasta Salad with Courgettes and Broccoli

Broccoli Recipes

Instructions

Add water to a medium-sized saucepan and heat it up over high heat until it is boiling
Add 0.5 teaspoon salt and 120 grams farfalle to the boiling water and cook the pasta for about 7 minutes until al dente
Wash 2 grams fresh coriander and chop as finely as possible
Peel 0.5 clove fresh garlic and finely dice it
Add 90 grams yoghurt, 1 tablespoon sunflower oil, 0.25 teaspoon ground nutmeg, the coriander and the garlic into a small bowl
Grate 15 grams parmesan into the small bowl, season with 0.25 teaspoon salt and mix the dressing until it is well combined
Drain the pasta with a colander and return it to the saucepan
Add 1 tablespoon sunflower oil to the pasta, stir gently and let them cool down
Wash 0.5 courgette, half them lengthwise and cut into slices of around 1 cm
Wash 0.5 broccoli, remove the thick leaves and stems and separate into florets
Peel 0.5 fresh onion, half it and cut into slices of 0.5 cm
Wash 0.5 red pepper, remove the stem and seeds and cut it into squares of about 0.5 cm
Add 1 tablespoon sunflower oil to a medium-sized frying pan and heat up over medium heat until the oil is hot
Add the onion and the pepper to the frying pan and fry for about 3 minutes until the onion turns transparent
Add the broccoli to the frying pan and cook for about 3 minutes covered
Stir the courgette into the vegetable mixture and cook for 2 minutes
Pour the vegetable mixture, the pasta and the dressing into a large bowl and toss until the salad is well combined